Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Oligosaccharides from Vitis vinifera grape seeds: a focus on gentianose as a novel bioactive compound

Oligosaccharides from Vitis vinifera grape seeds: a focus on gentianose as a novel bioactive compound

Abstract

AIM: Grape seeds (Vitis vinifera) are among the main constituents of grape pomace, also exploited in ingredients for nutraceutics and cosmeceutics, particularly regarding the phenolic fraction. The macromolecules of grape/wine include polyphenols, proteins and polysaccharides. Polysaccharides have been comprehensively studied because of their importance (technological and sensory properties in wines). Unlike polysaccharides, oligosaccharides have only recently been characterised. Following a concise focus about the polysaccharide composition of grape seeds, in this work we describes the purification and the identification of low molecular weight saccharides contained in the aqueous extract of grape seeds.

METHODS: A sequential two-step purification by size exclusion chromatography was carried out to fractionate compounds according to molecular weights. Chemical characterization of the combined fractions was performed by Magnetic Resonance Spectroscopy analysis and by high-resolution accurate-mass (Orbitrap mass analyzer).

RESULTS: Apart from sucrose and glucose, a fraction containing primarily a trisaccharide has been detected. Acetylation allowed the purification of the trisaccharide by flash chromatography. Structural determination on the acetylated derivative revealed the trisaccharide gentianose, a predominant carbohydrate reserve in storage roots of perennial Gentiana lutea, poorly discovered in other genera.

CONCLUSIONS:

The identification of gentianose, in grape seeds, could open new studies related to its biological functions, as well as to confirm its potential as prebiotic compound, as suggested by preliminary works.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Matteo Bordiga, Daniela IMPERIO. Fabiano TRAVAGLIA, Jean Daniel, Luigi PANZA, Marco ARLORIO

Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”. Largo Donegani 2, 28100 Novara, Italy.

Contact the author

Citation

Related articles…

Key odorants of french syrah wines from the northern rhone valley

Little research has been undertaken to investigate the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley despite the historical importance of this cultivar for this wine region. The aim of the present work was to study the key odorants of Crozes-Hermitage wines made

Read More

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Read More

UV-VIS-NIR spectroscopy as a tool for predicting volatile compounds in grape must

The wine sector is one of the most significant industries worldwide, with Spain being a leading country in wine production and export. A key factor in wine quality is its aroma, which is directly influenced by the volatile compounds present in the grape, with terpenes being among the most significant contributors.

Read More

Extraction of polyphenols from grape marc by supercritical fluid extraction (SFE) and evaluation of their ‘bioavailability’ as dietary supplements

In the winemaking process, several compounds that remain in the grape skins and seeds after the fermentation stage are bioactive-compounds (substances with potential beneficial effects on health) that can be extracted in order to recovery valuable substances with a high commercial value for the cosmetic, food (nutraceuticals) and pharmaceutical industries. The skins contain significant amounts of bioactive substances such as tannins (16-27%) and other polyphenolic compounds (2-6.5%) in particular, catechins, anthocyanins, proanthocyanins, quercetin , ellagic acid and resveratrol.

Read More

Combined use of leaf removal and natural shading to delay grape ripening in Manto negro (Vitis vinifera L.) under deficit irrigation 

The increasingly frequent heat waves during grape ripening pose challenges for premium wine grape production. This makes the development of irrigation and canopy management techniques of great importance to maximize yield and grape quality. A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality.

Read More